Servings: 4

1 small yellow onion, chopped 1 small yellow onion, chopped
2 garlic cloves, chopped 2 garlic cloves, chopped
1.5 lb carrot, chopped (3 c) 1.5 lb carrot, chopped (3 c)
1 apple chopped 1 apple chopped
2 tsp grated fresh ginger 2 tsp grated fresh ginger
1/4 tsp ground black pepper ¼ tsp ground black pepper
4 cup veg broth 4 cup veg broth
1 tbsp white miso 1 tbsp white miso
1 tbsp ACV 1 tbsp ACV

Heat ¼ water in a large pot over medium. Add the onion and cook until softened, stirring occasionally, about 5 min. Add the garlic and carrots and cook 5 min longer. Stir in the apple, ginger, black pepper and veg broth. Lower the heat to a simmer. Cover and cook until the carrots are soft, about 30 minutes.
Ladle ¼ c of the hot broth into a small bowl or cup, add the miso paste, stir. Add the miso mixture to the soup along with the ACV.
Working in batches, transfer the soup to a blender, and blend until smooth. Taste and adjust seasonings, if needed. Return the soup to pot and heat until hot.
Top with fresh chives, chopped fresh parsley, or coarsely ground black cumin